[Sca-cooks] Concerning Ryori Monogatari

[Terry Decker]

For anyone seriously interested in the history of soy sauce, here is the URL 
of what is probably the most thorough treatise on the subject:

https://archive.org/stream/bub_gb_-M5t2nXIXi4C#page/n19/mode/2up

Bear


Interesting about soy sauce.

The conclusion that H. T. Huang draws in *Science and Civilisation in 
China*,
volume 6 part V: Fermentations and food science is that, in China, soy
sauce was certainly known by the time of Qimin yaoshu (544), but that it
was not as popular as it is today, with fermented meat and fish sauces
being preferred.  Over time, soy sauce became more popular in the north of
China, with the situation today being that fish sauces are an almost
exclusively south-China and Vietnam thing.

A copy is available online at
https://monoskop.org/images/f/f1/Needham_Joseph_Science_and_Civilisation_in_China_Vol_6-5_Biology_and_Biological_Technology_Fermentations_and_Food_Science.pdf
if anyone is interested.  It's a wonderful book.

(clipped)
-- 
Alec Story
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